It's been a few months since we've had a vegan/vegetarian potluck in Longview. We had to find a new home, so we ended up skipping a couple months. The Youth & Family Link building worked out very well, it's almost too big, but we now have room to grow. We were starting to get a little squeezed in the produce store. There were about thirty people together for an excellent meal. We had a nice variety of choices of savory dishes, salads, and desserts. One of my favorites was a potato corn chowder which I promptly recreated today. It's so creamy and warm, a perfect rainy day meal. We caught up with some old friends and met a few new people. Don Merrick from
Northwest Veg came and spoke to us about corporate structures of the food industry and filled us in on some of the specifics and progression of the GMO issues. Everyone seemed to enjoy dinner and a couple of folks were happy to find something like this in town and said they'd be back again. Our next potluck is March 23.
Potato Corn Chowder
Makes 8 cups
Use 3.5-7 qt. cooker
#1 Blend the following ingredients in a blender 1-2 minutes, until very smooth. Pour into slow cooker.
1/2 cup water
1/2 cup raw cashews, soaked two hours
1/3 cup pimento
1/4 cup nutritional yeast flakes
3 tablespoons quick or rolled oats
3 tablespoons Vegan chiken seasoning
1/2 teaspoon sea salt, or to taste
#2 Rinse the blender with 2 1/2 cups water and add to the cooker.
#3 Add the following ingredients to the cooker and cook until the potatoes are tender. Average cooker about 4-5 hours on lowest setting.
3 cups peeled potatoes cut into 1/2" cubes
2 cups frozen organic corn
2 cups finely chopped celery
1 cup chopped onion
Garnish with dried parsley, chopped fresh parsley, or chopped green onions. Add a little non dairy milk or water if the chowder is too thick.
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